Butter Chicken Compound Butter

Steps

1. 1

   Set the butter on the counter and let it soften until easily pliable but not melted. This usually takes about 20–30 minutes, depending on room temperature.

   Start 30-minute timer
2. 2

   Place the dried Kashmiri chilies in a dry skillet over medium-low heat. Toast them for about 30 seconds, turning or stirring frequently, until fragrant. Do not let them blacken or burn.

   Start 30-second timer
3. 3

   Transfer the toasted chilies to a plate and let them cool completely. Grind them to a fine powder using a spice grinder or mortar and pestle.

4. 4

   Warm the ghee in the skillet over low heat. Add the minced garlic and grated ginger, then cook gently until fragrant, taking care not to brown or burn the aromatics.

5. 5

   Add the tomato paste, ground Kashmiri chili, garam masala, cumin, coriander, smoked paprika, and optional ground cardamom to the skillet. Stir thoroughly to combine.

6. 6

   Cook the spice and tomato mixture over low heat for 3–4 minutes, stirring frequently, until the paste darkens slightly and the spices smell deeply aromatic. Remove from the heat.

   Start 4-minute timer
7. 7

   Let the cooked spice mixture cool to room temperature. Do not combine it with the butter while it is hot, or the butter may melt and separate.

8. 8

   Crush the kasoori methi between your fingers over the cooled spice mixture to release its aroma, then stir it in.

9. 9

   Place the softened butter in a mixing bowl. Add the cooled spice mixture, salt, sugar, lemon juice, and chopped cilantro.

10. 10

    Fold and blend the ingredients together until the butter is evenly streaked with the tomato-spice mixture and no large pockets of plain butter remain. Taste and adjust seasoning only if needed.

11. 11

    Use immediately as a spread or finishing butter, or transfer it to a covered container. For a sliceable log, spoon the butter onto parchment, roll tightly, and refrigerate until firm.